Sprouted Grain and 12 Grain Cereal Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 186.9
- Total Fat: 3.8 g
- Cholesterol: 6.8 mg
- Sodium: 328.2 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 2.7 g
- Protein: 4.4 g
View full nutritional breakdown of Sprouted Grain and 12 Grain Cereal Bread calories by ingredient
Introduction
This is a bread maker recipe. I use the dough cycle and do the last rising in a pan to be baked in the oven. This bread is dense and very tasty especially toasted. I slice and freeze it after the first day since there are no preservatives in it.You can make this without the vital wheat gluten , but the bread will not rise as well. This is a bread maker recipe. I use the dough cycle and do the last rising in a pan to be baked in the oven. This bread is dense and very tasty especially toasted. I slice and freeze it after the first day since there are no preservatives in it.
You can make this without the vital wheat gluten , but the bread will not rise as well.
Number of Servings: 12
Ingredients
-
1 2/3 Milk, 1% warm
2 tbsp soft butter, salted
2 tbsp honey
1.5 tsp salt
3 grams Vital wheat gluten (Bob’s Red Mill or Bulk Barn
1 cup Bulk barn organic sprouted high protein flour
2.5 cup unbleached enriched flour
28 gram(s) pumpkin seeds
8 gram(s) sesame seeds
1 1/4 teaspoons bread machine yeast
A small amount of egg for a wash- to help seeds stick - about 1 tablespoon
Tips
Satisfying tasty and healthy bread.
Directions
1. Pour warm milk into bread machine pan.
2. Add butter, honey , and salt.
3. Measure and add both flours, vital wheat gluten and cereal.
4. Save 1 tablespoon of the pumpkin seeds for the top, and either knead them in after the first rising or add them with the flour - they will break up somewhat in the machine .
5. Use the dough cycle on the bread machine.
6. When the cycle ends, turn the dough out onto an oiled bowl and give it few folds ( or knead in the seeds - this is tricky and can cause holes if you aren’t careful) Tuck under anything that looks untidy.
7. I use a tablespoon of egg wash on the top to help the seeds stick.
8. Place loaf in a loaf pan - 5x9 inches ( either non stick or with some parchment paper to prevent sticking).
9. Brush top with an egg wash. Sprinkle with remaining seeds - pumpkin and sesame.
10. Place in a warm draft free place, and let rise until about double. Approximately 1 hour,but varies depending on the air temperature.
11. Turn on the oven while the dough rises - convection bake 350F.
375 if your oven only has bake option.
12. Bake until top starts to turn brown. Check at 30 min.
I take out the loaf and check the bottom to make sure it’s cooked. If it isn’t return it to the oven back in its pan for 10 minutes or so.
Serving Size: Loaf equals 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISTINE810.
2. Add butter, honey , and salt.
3. Measure and add both flours, vital wheat gluten and cereal.
4. Save 1 tablespoon of the pumpkin seeds for the top, and either knead them in after the first rising or add them with the flour - they will break up somewhat in the machine .
5. Use the dough cycle on the bread machine.
6. When the cycle ends, turn the dough out onto an oiled bowl and give it few folds ( or knead in the seeds - this is tricky and can cause holes if you aren’t careful) Tuck under anything that looks untidy.
7. I use a tablespoon of egg wash on the top to help the seeds stick.
8. Place loaf in a loaf pan - 5x9 inches ( either non stick or with some parchment paper to prevent sticking).
9. Brush top with an egg wash. Sprinkle with remaining seeds - pumpkin and sesame.
10. Place in a warm draft free place, and let rise until about double. Approximately 1 hour,but varies depending on the air temperature.
11. Turn on the oven while the dough rises - convection bake 350F.
375 if your oven only has bake option.
12. Bake until top starts to turn brown. Check at 30 min.
I take out the loaf and check the bottom to make sure it’s cooked. If it isn’t return it to the oven back in its pan for 10 minutes or so.
Serving Size: Loaf equals 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISTINE810.